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Post by <-Rinky-Dink-> on Oct 9, 2011 15:16:00 GMT 1
Many years ago, my ex Mother-In-Law, who was French used to make a kind of cherry liqueur. She would never tell me how she made it, but I know it involved steeping whole cherries (including the pips and about a cm of stalk) into some sort of Alcohol with loads of sugar. The mixture had to be tested(  ) regularly to make sure the sugar content was right. After several months it would be served in a very small glass together with a couple or so of the cherries. it was absolutely delicious and very potent. I remember being really rich deep red in colour and the consistance was almost syrupy. That is as much as I know about it, would love to have a go at making it, and wondered if anyone here has heard of it and or made it and could give me the recipe, please? I've tried looking on the net, but can't find a recipe which 'looks' right. Many thanks..... |
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Post by Ali on Oct 9, 2011 15:23:51 GMT 1
I've done something similar using all sorts of fruit - cherries, blackcurrants (cassis), strawberries, raspberries - totally potent !! Have some still left for Christmas this year.
All I did was to take the fruit, wash, cover with sugar and cheap vodka and leave in 'parfait jars' shaking now and again.
With the blackcurrants I did put them in a saucepan, heated with a little water and added sugar to taste coz they are pretty sour.
Don't think I ever did have a recipe.
The blackcurrants were hilarious coz I wisely (not) decided to put them onto a cheese cake and blew my dinner guests socks off!
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Post by <-Rinky-Dink-> on Oct 9, 2011 17:53:33 GMT 1
 Love to have been a fly on the wall, ali... yes, vodka seems to be the favourite ... but Ex MIL always said she added wine (not that you can rely on that being correct!!). Wondered if a sweet desert wine would work? |
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Post by <-Rinky-Dink-> on Oct 10, 2011 19:25:11 GMT 1
;D Found it..... Found it ........ ;D
Guignolet
1 litre red wine (min 12°)
cherries (derr, obviously)
40 sugar lumps or 200g granulated sugar
1/2 sachet vanilla sugar
1/2 wineglass of 90° alcohol (from the pharmacy)
Put all this in a big jar. Leave to macerate min 5 days, max 2 weeks), filter, and hold of drinking it for as long as you can ....
This recipe doesn't have any whole cherries in, but there's no good reason why they shouldn't be left in.
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philippa
I'm settling in nicely
Posts: 266
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Post by philippa on Oct 10, 2011 20:50:53 GMT 1
We do the same but use eau de vie, you can buy it in supermarkets but we had some home made eau de vie our elderly neighbour in France gave us.  We just make up some sugar syrup and mix it with an equal amount of eau de vie and pour it over cherries etc... It's very powerful! Another nice thing to make is tarragon eau de vie. Put bunches of washed tarragon into a kilner jar and add the above sugar syrup and eau de vie. |
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Post by <-Rinky-Dink-> on Oct 11, 2011 20:22:46 GMT 1
What a good idea, Philippa ... I shall try that.  |
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Post by Ali on Oct 12, 2011 0:11:25 GMT 1
90% alcohol !!! OMG that'll rip yer head off ;D ;D
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Post by judith on Oct 12, 2011 11:11:04 GMT 1
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Post by <-Rinky-Dink-> on Oct 12, 2011 14:28:55 GMT 1
90% alcohol !!! OMG that'll rip yer head off ;D ;D I don't think my MIL could have used that .... I have a very low tolerance to alcohol (  ) and I had no ill effects!!!! |
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Post by <-Rinky-Dink-> on Oct 12, 2011 14:31:12 GMT 1
Mmmmmmmm that sounds delish, Judith!!!!!! I shall hve to try and find some from somewhere.... Oh is on the Grand Marnier site as I speak looking for info!! |
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) regularly to make sure the sugar content was right. After several months it would be served in a very small glass together with a couple or so of the cherries. it was absolutely delicious and very potent.
) and I had no ill effects!!!!